microshiner - issue 09

S P I R I T O F T H E M O U N T A I N

MicroShinerI n s p I r I n g a W o r l d o f C r a f t s p I r I t s

WINTER 2015$15.00 US

W I n t e r 2 0 1 5

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1618

1410

Letter From the Publisher

Drinking Music

Spirit Review—Crater Lake Pepper Vodka

Places to Enjoy—The Rose, Jackson Hole, WY

Crafting Cocktails—Adam Dickerson

10th Mountain Whiskey & Spirit Co. - Vail, CO

Loggerhead Deco - Chicago, IL

Exploring Vermont’s Craft Spirit

Pairings —Caledonia Spirits

Winter Gear Round Up

Tahoe Moonshine - South Lake Tahoe

Cocktails - High Altitude Apres

9

winter

2015 contents

4869789294

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117

Photo by David Turner « MicroShiner.com | PAGE5

Working Dog Enterprises, LLC1406 Summerdale RdCorvallis, MT 59828

©2014 All rights reserved. The contents of this magazine cannot be duplicated without the prior written consent of the owner. The views

contained within the contents of MicroShiner Magazine do not necessarily reflect the views of its owners or staff.

Cobey Williamson

David Schreib

Jeffrey Mattson

Brian CaryKelsey Binder

PublisherEditor at LargeMusic Director

Staff ContributorWebmaster

Alex H. Dowley

Karen Clayton

Contributing Writers

John StephensonContributing

Photographers

Andy Shelter

John Stephenson

Giselle Hellemn

Janie Viehman

Contributing Design Madison Angus

Ian Gregory

David Turner

Drew de la RosaMatthew Hedgpeth

Rob Durkee

Ryan MurphyMarketing & EventsChi Pham Social Media

Jeremy Jensen

Tim Wenger

Alex H. Dowley

Photo by Jeremy Jensen « MicroShiner.com | PAGE7

Letter from the Pub

PAGE8 | MicroShiner.com » Photo by Janie Viehman

In the tradition of the Salish band of native Americans, winter is the time for storytelling. The creation story of their tribe can only be told during the winter, and in days of yore the long northern night was spent gathered around the tepee fire, listening to elders relate tales that are the living history of the Salish people, a mythology that serves to connect the tribe to its future as much as its past.

It seems appropriate then that with this Winter issue we tell you of another story being told. While technically not a myth, it certainly contains elements synonymous with one: fabrication, allegory, and nectars of the divine. And like a myth, whether or not to accept it as true is entirely up to you.

There is a lot of differing opinion on what makes a spirit craft. Some tout terms like “grain to glass”, where producers turn raw ingredients into drinkable spirit all under one roof. Others focus entirely on the palette, taking neutral grain spirits sourced from industrial scale manufacturers and transforming them into exquisitely formulated works of liquid art. Both have their merit. It’s when their story gets told that the trouble begins.

A phrase currently buzzing around is “crafty, not craft,” as it takes little more than a tote full of sourced whiskey and some clever marketing to create a successful craft label. Much of the talk about craft spirits, and even a few lawsuits, seems to revolve around this very fact. Fingers are being pointed, most of them at the producers. People heard a good story and they bought it. But in some cases, the story wasn’t quite true.

Now where there has been outright deception, we take a hard line. Bottles must be labeled according to the law, which requires that the

location of actual distillation be disclosed. But we bristle at the notion that the onus

lies only with producers. How many of the offended, we ask, ever bothered

to confirm where their favorite craft whiskey was being made?

theLetter from

Craft culture is founded on two tenets: authenticity and responsibility. At the heart of this matter, that is what we are discussing, and both have been compromised. The craft spirit enthusiast expects that what they are buying is not just repurposed Beam in a fancy bottle, but ultimately they can hold only themselves accountable for ensuring that it’s true.

It is the consumer’s responsibility to determine what their definition of value is, and to seek out and support those producers, and only those, who share a similar set of values in their product. Some of these spirits taste great; perhaps that is what you value. Some are made with a concern for developing local capacity; some are made with a consideration for terroir. Each individual label has been created around a certain set of values, but it is up to the individual consumer to evaluate them based upon their own.

My personal ideal incorporates elements of all these things, and I am fortunate that my local micro-distiller, Montgomery Distillery, shares my view. But if I go somewhere else, I don’t want Ryan’s gin; I want something local, and it is up to me to ask for it. Even then, I have to educate myself so I can be certain my choices align with my values. I can’t expect producers to do this for me, and neither can you.

In this issue, you will find craft spirits that were made using NGS or sourced whiskey. TINCUP, for example, is a sourced whiskey, cut and bottled in Colorado. Jeff at Tahoe Moonshine uses a small amount of NGS in some of his products. Ron and Jeremy Elliot use neutral grain spirits as the basis for their award winning products at Smuggler’s Notch.

Does this mean they’re not craft spirits?

I don’t think so, but then again, I’m not you. And that opportunity for personal determination is the point, and the beauty, of enjoying craft spirits.

Cobey WilliamsonPublisher

PUBLISHER

Recalling early American

punk like The Ramones and

The Misfits but with a little

more temper. Denim jackets,

raunchy guitar, cigarettes,

cheap beer and a self evident

ethos. It’s vigilantly hasty,

negligently electric. “If the

taste makes you ill, don’t

mind me or my pills”. Junky

patterned couch, the stale

smell of boot sweat and wet

ski gear, muted static on the

tv, I’m feeling crunch hap-

py and it’s searing through

an old boombox. Crank up

the punch and drive a little

faster. If you’re feeling that

spanning itch of some tem-

pered punk, then they’re

your mother superior baby.

By Jeffrey MattsonDRINKING MUSIC

Drinking MusicMississippi | Las Cruces | Los Angeles | Brooklyn

Music and spirits are inextricably intertwined. Whether it’s

the rat pack & martinis, the jazz age and bathtub gin, sa-

loon whiskey and a player piano, or just pickin’ on the

porch with a jar of shine, where you find one, you will like-

ly find the other. So many analogies exist between the two

that we felt, as a magazine about craft and spirits, inclined

– nay almost obliged – to dedicate some space to music.

Music is a craft. Doing it well depends on bringing a number of

elements together in just the right proportions, and like craft

spirits the resultant product is always greater than the sum

of its parts. Differences in equipment, training, ingredients,

recipes are reflected in subtle, and sometimes not so subtle,

variations in character, flavor, tenor, and tone. Each begins

with a handful of raw material that, through a practiced and

perfected process, culminates in a refined and handcrafted

product, often for no greater purpose than sheer enjoyment.

Just as it is in the spirits business, the music market is awash

with corporate product. Artists are groomed and selected based

on one thing: their ability to sell records. All of the coarse-

ness and irregularity is eliminated, and much of the nuance

and the intangible lost. To paraphrase Neil Young at the onset

of the digital age, the real music lives between the 0 and 1.

In that regard, and in keeping with the theme of this pub-

lication, what we hope to offer you here is that space

between the step and the curve that is so important, yet

often goes overlooked. Here we hope to share some bands

and music that you might just find playing onstage in your

local tasting room or watering hole. Here, as with the micro-

distilleries we focus on, you just might happen upon some-

one you know, and together enjoy a little drinking music.

Bass Drum of DeathRip This

DIY garage rock from Oxford, Mississippi with classic punk resolve. John

Barrett and late-comer Len Clark. It’s time to get down to brass tacks.

PAGE10 | MicroShiner.com

Photos by Micke Keysendal

The Low CultureScreens

Dirty 4-piece from Las Cruces, New Mexico and signed to Dirtnap Records.

Chris, Sam, Cade and Joe. They play instruments.

Big UpsEighteen Hours of Static

Brooklyn, New York. Joe Galarraga, Amar Lal, Carlos Salguero Jr. and Brendan

Finn. Part punk, part post-hardcore, whatever.

“I’m tired of waiting, so I’m

not waiting”. Punk rock,

garage. This is what you’d

expect, glorious drum fills,

exasperated yet furious

guitars. Straight forward,

stripped down, filled with

resentment, filled with sen-

timent. These zealous dudes

ain’t here for you. Paint’s

still peeling on the 1989

Toyota, a couple bucks in my

pocket, haven’t showered in

days, but we’re gonna cause

a riot. Beyond this, my lar-

ynx couldn’t help but sting,

but I was sweaty, exhausted,

and reclaimed. Maniacal and

vicious, persistent and racing

rhythm section, no superflu-

ous riffing. To quote the song

“California”, “tonight I’m

getting f***ed up in Califor-

nia drinking whiskey on the

beach”, you heard em, grab

some whiskey and quit watch-

ing tv, it’s time to ramp your

heart with some distortion.

They’re a good fraction

melodic lulls, and they’re

equally rabidly energized,

they sound exhausted man.

Shrill anthems. Existential

crises abound. Punk sans

the politically charged emo-

tions, and punk drawing

from modern disillusion-

ment. “I think what I’m try-

ing to say is, I don’t wanna

live a life like this”. Scents of

Fugazi and Saetia. A glazed

city, the sun’s gone down,

and we’re all faceless, point-

less, they’ve had enough,

breaking rank and flaunt-

ing feedback and distortion.

The personal psychosis one

undergoes watching Black

Friday unfold as you grapple

for a reason why. “I think it’s

fine, it doesn’t really bother

me” they quip sarcastical-

ly. Quick and to the point

with unthinkable rapture.

Winter 2015

Apparently named after the

lead singer’s ex-girlfriend

who stole all the band’s gear

and sold it at varying and as-

sorted pawn shops. It is with

that sentimentality in mind,

should we embrace the den-

sity of this band. Parts folk,

parts blue grass, parts alt-

rock. Upbeat, vivacious, filled

with fervor. One must ardently

dance with so lush a trouble

on your soul. The themes have

us clutching our hearts, the

music has us dancing in the

night. It’s the perfect recipro-

cation following redemption.

Acoustic guitar plucks, ram-

bling fiddles, babbling ban-

jos and a rhythm section that

draws the distinctly folk blue

grass instrumentation in the

alt-rock direction. “Every day I

see your face in these dead end

streets”. Indeed indeed. Hand

me the moonshine darling,

tonight we dance as ghosts.

Rose’s Pawn ShopGravity Well

Straight outta the wild wild west, good old Los Angeles, southern California.

Paul Givant, Tim Weed, John Kraus, Stephen Andrews and Christian Hogan.

The Far WestAny Day Now

Los Angeles based. Lee Briante, Robert Black, Aaron Bakker, Brian Bachman and

Michael Whiteside. Where are we going? Traveling partners for the exquisitely

rash. Alt-folk rock americana.

With hints of Dylan, Cash,

and The Band we’re riding

that exploratory spirit. Mod-

ern takes on all. Gospel or-

gan. “Everyone’s chasing a

ghost…..everyone’s the next

James Dean”. I’m in Okla-

homa during the prohibition

and I’ve stumbled upon some

sweet dark drink after months

of sobriety and wandering in-

trospective thoughts. Desper-

ate tumbleweeds nip at my

city slicker boots. I’m a poor

man’s angst. These guys are

the best parts of an adventur-

ous America. Smoke filled bar,

good friends, player piano, we

ain’t got a worry but for the

whiskey in our hands and the

subtle drawl in our hearts.

DRINKING MUSIC

Winter 2015

For those who prefer not having some guys in a boardroom determine

how their skis should fit.

Create your perfect skis at wagnerskis.com/getfitted.

CUSTOM-FIT AND PRECISION-CRAFTED IN PLACERVILLE, COLORADO, USA.

Located along the periphery of the Willamette National Forest, Bend, Oregon

is home to Bendistillery and its slew of award-winning Crater Lake brand Spirits. Drawing

inspiration from the natural volcanic activity of the nearby Cascade mountain range, the craft

distillery filters their vodka repeatedly through crushed lava rock, producing a smooth spirit

with a decidedly clean finish.

Winter Warmer:

SPIRIT REVIEW Words by Ian Gregory / Photos by Giselle Hellemn

Crater Lake Pepper Vodka - Bendistillery, OR

A more exotic offering from

the stills at Bend is their bold

Handcrafted American Pepper

Vodka, an 80 proof formula-

tion that infuses their origi-

nal recipe with the heat and

flavor of no less than five dif-

ferent strains of potent pep-

per. The result of this process

sees the pure, mountain-wa-

ter qualities of Crater Lake’s

standard overtaken by the

aggressive addition of spice,

creating a taste profile which

is more reminiscent of the

liquid magma found flowing

beneath Willamette Valley.

Billed as the “perfect spirit”

for a Bloody Mary, Bendis-

tillery’s fiery infusion does

work well amidst the other

bold ingredients of the classic

brunch cocktail. Regardless

of the complexity of the reci-

pe, the heat and finish of the

Pepper Vodka is never lost in

the shuffle, holding its own no

matter what inventive accou-

trement may be added to the

glass. This tenacious quality

has surely played a signifi-

cant part in Bend’s product

becoming the favored founda-

tion of local mixologists craft-

ing their own unique concoc-

tions for the ski town clientele

of Mt. Bachelor. It is certainly

not hard to imagine sleeping

in on a crisp, Cascade morn-

ing, only to rouse yourself for

another day on the slopes by

knocking back a Bloody or

two containing a healthy pour

of Crater Lake’s spicy spirit.

Outside of the tasty, tomato

juice libation and left to stand

on its own, however, this

pepper-packed vodka tends

to bring more heat than most

people can handle, even if you

should find yourself within

the snowy confines of the

Pacific Northwest. Served neat

or chilled, the straight liquor

offers an interesting experi-

ence for the nose. While there

is definitely the distinct aroma

of a high quality grain distil-

lation, the more pronounced

impression is the warmth of

pepper, which engulfs the si-

nuses like the spicy wisps

of steam wafting up from a

jalapeño-laced pizza. This

unmistakable scent is just a

prelude to the real heat lin-

gering within the sienna hued

vodka. At first sip, the spirit

is smooth in texture but jar-

ring in taste. Though there

is a hint of garden freshness

in the background, the brief

bright notes are soon out-

matched by a heavy spice,

not unlike the sensation one

would achieve by biting into


a raw pepper. On the finish,

the silkiness of the liquor

leads to a rapid coating of the

mouth and throat in a way

that gives new meaning to the

term “firewater”. The linger-

ing flavor is not quick to leave

the tongue, so even a slow-

sipping pace would only suit

those who enjoy a particularly

spicy palate. The truly adven-

turous may even dare to at-

tempt a shooter, but the only

reward for an act so bold is

an instant case of heartburn.

Despite its nearly over-

whelming heat, Crater Lake’s

703.885.1483www.1000oaksbarrel.com

Perfect for your brands, promotions, packaged products and more

One of a kind Barrels.You personalize the rest.

Pepper Vodka does pack

enough punch to stand its

ground when incorporated

into the increasingly elabo-

rate mixes of today’s Bloody

Mary. The natural infusion

of spice into the lava rock-

filtered liquor also eliminates

the need to add hot sauce,

which can sometimes taint a

cocktail with oil and preser-

vatives. Though its fiery flavor

is certainly not for everyone,

don’t be surprised to see this

Bendistillery spirit catching

on as the go-to for Bloodys

being poured well beyond

the slopes of Mt. Bachelor.

Winter 2015

The earthy aroma and distinct warming of refined whiskey, served in seductive high-back red

leather booths under the bawdy glow of crystal chandeliers... a setting reminiscent of when the

likes of Jim Bridger, Jedediah Smith, and David Jackson walked the snow-strewn streets.

Cathouse Cocktails:

PLACES TO ENJOY By John Stephenson

The Rose, Jackson, WY

And yet, a bordello-inspired

gin mill seems well suited to

this traditional cowboy town,

where the biggest landmarks

are named for breasts - “Les

Trois Tetons”.

The Rose is the first and only

classically inspired cock-

tail lounge in Jackson Hole.

Opened just three years ago,

in collaboration with New

York’s renowned Death &

Company, their loyal clien-

tele includes both locals and

returning visitors. Key to the

success of this sexy saloon is

an emphasis on mixed drinks

prepared from fresh ingredi-

ents and quality craft spirits.

The staff of skilled mixologists

exhibit exacting standards in

their execution, and continue

to seduce and amaze even the

regular customers with inno-

vative punches and specialty

cocktails.

After a day in the powder,

nothing warms the body and

arouses the soul like a whis-

key-inspired libation, and


in this mountain town the

wizards at the Rose are the

indisputable masters. Along-

side such popular cocktails

as the Spy Hunter (Conne-

mara Irish whiskey, Yellow

Chartreuse, lime, mint, Berg

& Hauck’s celery bitters) and

the Shady Business (Ritten-

house 100 rye, Fernet-Bran-

ca, maple, lemon, mint), new

mixes are concocted daily.

The Sour Puss, Hell’s Half-

Acre and the William Munny,

recently represented the Rose

at the Wyoming Whiskey-

sponsored 2014 Bartender

Shootout State Championship

in Laramie.

Tucked away up a set of

stairs and sharing a lobby

with the hip and happen-

ing Pink Garter Theater, The

Rose is a snowballs’ throw

from the famed antler-arched

town square of Jackson. And

whether it’s enjoying a cock-

tail prior to catching the hot-

test band at the Pink Garter,

or a nightcap after a long day

on the mountain, The Rose is

a provocatively pleasant de-

parture from the more tour-

isty taverns in this world-

class ski town. So the next

time you visit “The Hole” slide

into one of its warm booths,

pick your poison, then set

back and prepare to smell, sip

and savor an expertly crafted

cathouse cocktail.

Winter 2015

CRAFTING COCKTAILS

Spirits Ambassador

Adam Dickerson shares a new take on winter cocktails

Shake all ingredients with ice and dou-

ble strain into a highball glass with

ice. Top with club soda and garnish with

rosemary sprig and cinnamon stick.

You don’t need a pumpkin pie in a glass

to call it an autumn drink. This cocktail

incorporates some seasonal spices that

we associate with fall and winter while

remaining refreshingly tart. The rye and

lemon juice shine while the maple syrup,

apple bitters and ginger liqueur provide a

warming balance. At New Holland, we are

unapologetic in saying that we confidently

drink gin, year round. That same principle

applies here. If you enjoy a tall, refreshing,

effervescent cocktail during warm months,

you should feel just as confident drink-

ing that in front of a warm fire with snow

falling outside your windows. With the

right balance and a delicate use of sea-

sonal spice, your winter cocktail just got

surprisingly refreshing.

When it comes to winter,

traditional thinking in regards

to cocktails goes something like

this. They have to be: Sweet. Need

a candy cane garnish. Are a Pump-

kin Spiced Latte-Tini. Need to be served

warm. Egg Nog is the only option. Right?

Wrong.

Recently Adam Dickerson, Mid-

west Spirits Ambassador at New

Holland Artisan Spirits, dispelled some

of the myths associated with winter

libations while sharing a number of

cold weather cocktails that serve well to

remind us the only thing you really need

to create a great winter cocktail are good

spirits and a little imagination.

~

Pinchfist

2 oz New Holland Walleye Rye

1/2 oz Grade A Maple Syrup

1/2 oz Lemon Juice

1/4 oz Domaine de Canton

Pinch of nutmeg

Rosemary leaves

All spice

2 cloves

4 dashes Bar Keep Apple Bitters

Lilly C.K.

2 1/2 oz Knickerbocker Gin

1/2 oz Clockwork Orange

3/4 oz Lillet

5 Dashes of Orange Bitters

Stir all ingredients with ice in a mixing

glass, strain into a martini glass. Zest a

lemon peel over the glass, rim the glass

with the peel and use as garnish.

Recently, I have found myself quite en-

thused with the intricacies of a dry mar-

tini. I am constantly tweaking ratios un-

til I find the perfect recipe for my palette

or the palette of my guests. I have made

it my personal mission to prove to my

friends that they actually do enjoy gin

and a proper martini, they just needed to

discover it first. This recipe is a twist on

what some would consider a dry martini.

Opting for Lillet in the place of Dry Ver-

mouth provides nice citrus notes and the

splash of New Holland’s Clockwork Or-

ange Liqueur further fortifies that pres-

ence. The balance of citrus, spices and

herbs in Knickerbocker Gin are perfect

for this drink.

All together, I think this drink can be a

nice starting point on one’s journey to-

ward the enjoyment of the dry martini.

CRAFTINGCOCKTAILS

Adam DickersonSpirits Ambassador

New Holland Artisan SpiritsNew Holland, Michigan

Winter 2015

MicroShiner.com | PAGE19

The Ice Cap

2 oz New Holland Cask & Smoke

1 oz Ruby Port

1 Large Cold Brew Coffee Iced Cube

Stir Whiskey and Port in ice and strain

into a chilled rocks glass with Coffee

Ice Cube

Simplicity is underrated. Some of the

most delicious cocktails in the world

involve two or three ingredients, and that

is what I tried to capture here. When

making this drink, I envisioned it being

served after a meal, with a warm, choco-

laty dessert but by no means does it need

to be limited to that. Cask & Smoke is a

peated whiskey and it finds such a nice

balance with the sweetness of Port. When

poured over a coffee ice cube, the drink

only improves with time, adding a velvety

mouth-feel and a peppy boost of caffeine

to counter what would have been one

intense food coma.

CRAFTING COCKTAILS

CRAFTINGCOCKTAILS

Adam Dickerson

Winter 2015


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MicroShinerwww.MicroShiner.com

The perfect powder ski.

Handmade Skis & Snowboards | Jackson, Wyoming | www.igneousskis.com

I-70 is whiteout.

Dozens of cars inch along through

unpacked slush. At times during

winter, this serpentine road that

leads to renowned Rocky Moun-

tain powder is near snowbound; it

is the price one must be prepared

to pay should he wish to partake in

some of the country’s finest skiing.

Yet it is a Saturday evening in mid-

November and Vail, the resort

named after the engineer of the road

that became the interstate, is still

another week away from opening.

The Story of the 10th MountainWhiskey & Spirits Company

Words by Matthew Hedgpeth Photography by Janie Viehman

| MicroShiner.com

Winter 2015

Off the highway, blanketed in snow and

illuminated by lamplight, the moun-

tain town-cum-ski resort of Vail Village

is more or less asleep. A few groups of

young men, decked out in the particular

style of serious riders and skiers, trudge

along the whitened cobblestones. The

soft, muffled sound of clothed laugh-

ter drifts from the mouths of couples

wrapped in vests and caps as they head

toward the bars. More than mere signs

of life, these are microcosmic reminders

that winter is approaching in the valley.

The 10th Mountain Whiskey Tasting

Room, which officially opened in Septem-

ber 2014, is poised to be a vital part of this

setting. Nestled in the southeast corner of

the village, across the street from local

outfitters Gorsuch Ltd., the space is small

and spare of unnecessary decoration. It is

the picture of the modern outdoorsman’s

watering hole: wood flooring and shelving

buffed to a worn sheen, oak barrel tables

and stools, the obligatory Colorado flag.

It is only right, then, that the owners,

Christian Avignon and Ryan Thompson,

both look like they belong here. They are

self-assured, yet comfortably dressed––

laid-back. Even though neither of them

are “natives” (Thompson is from Texas,

Avignon from upstate New York), they’ve

known each other since the late 90’s

when they met, fittingly, on the slopes.

Whether coaxed by the warmth of the

tasting room or by the fact that it be-

longs to them, their happiness is patent.

In their smiles and postures they wear

the confidence of men in their element.

After speaking with them, it is clear that

the notion of feeling at home has had a

profound impact on their interests. The

way they talk about their company––as of

a child with promise––is borne on the back

of a palpable philosophy, their sober vision

of an almost utopian lifestyle on the moun-

tainside, one bettered by the flow of spirits.

As is the case with many of history’s great

ventures, the seed of the 10th Mountain

distillery was planted late one fateful

night. In a way spirits begat spirits as,

cocktails in hand, Avignon and Thompson

sat down looking for the answer to one

question: what does Vail need? Recalling

the circumstance, Avignon said, “We felt

[The Vail Valley] seemed stagnant in terms

of its business demographic. Not to take

away from anybody, it just hasn’t really

evolved” [in the same way that Denver,

with its distinct neighborhoods and wealth

of new businesses, for example, has]. “And

we don’t have that quantity of people here,

but we certainly have interesting people

from all over the world, so why can’t we do

that? We thought, well, we love all these

spirits…maybe there’s a market for some-

thing really defined in the spirits world.”

Avignon and Thompson then conducted

some preliminary research and attended

Moonshine University in Louisville, Ken-

tucky to learn more about the indus-

try and make connections with some of

the powerhouse figures in the whiskey

trade. This was the missing piece to the

puzzle of how to take their entrepre-

neurial will (Avignon owns and runs a

masonry business; Thompson is a res-

taurateur) to the next level and produce

original liquor recipes for the people of Vail.

Finally, when time came to pick a name

for their company, Avignon and Thomp-

son were sure they wanted it to be some-

how related to the mountain culture that

had brought them to Vail in the first

place. They settled on a meaningful trib-

ute, one that anyone who has ever felt a

tug of affection for the winter lifestyle can

appreciate––whether he knows it or not.

~

Twenty miles away from the Village lay

the remains of Camp Hale. It was here

that the inaugural soldiers of what would


Winter 2015

| MicroShiner.com

become the 10th Mountain Division,

the first specialized American military

unit of its kind, went to commence long-

term winter combat training in 1942.

In The Last Ridge, McKay Jenkins de-

scribes the long progression of events

that gave rise to America’s mountain

troops and the designation of Camp Hale

as their training base. Initially a sort of

pet project promoted by Charles “Min-

nie” Dole, the man who helped organize

the National Ski Patrol System, it took

some convincing to get the War Depart-

ment to approve the new unit. Ultimately

Dole got what he wanted and the National

Ski Patrol was the first civilian agency put

in charge of recruiting American soldiers.

Over the ensuing months and years,

Camp Hale, positioned as it was in some

of America’s most beautiful and forbid-

ding landscape, became a hotbed for com-

bat-conscious technical mountaineering

and logistical preparation. The soldiers

in the 10th were tasked with figuring out

the best means of survival in low tempera-

ture, high altitude environments; this re-

quired testing state-of-the-art equipment.

Of their own accord, these men dutifully

explored the vast Coloradan wilderness

and meanwhile formed the crucial bonds

that help make bearable the trials of war.

Thanks to Dole’s aggressive cherry pick-

ing of talent from New England ski schools

and colleges, a number of the growing Di-

vision’s ranks came from the Northeast.

Fred Vetter, Avignon’s grandfather, was

familiar with some of the men who had

joined up from the nearby Glens Falls area

in upstate New York where he was raised.

Vetter enlisted as a medic and was part of

the front line offensive that culminated in

a series of key battles near the Apennines

Mountains (southeast of Florence, Italy)

during the winter and spring of 1945.

Italy’s ultimate fall to the Allies impinged

on dissolving the German divisions that

were holding the fertile terrain of the

Po River Valley, gateway to the Alps.

Said Avignon, “I actually returned in

’91 with my grandparents and my dad.

We toured that area of central Italy and

stayed in a lot of the hill town villages

that [the 10th] liberated. We were there

for about four to five weeks. It was a

real eye-opener as a teenager to be ex-

posed to veterans like that first-hand.

My grandfather was very emotional

that whole time––all those guys [were].”

If the veterans embraced a somber mood

in order to reflect on their brothers-in-

arms who never made it home, the trip

was also a cause for celebration. Avignon

continued, “I think what that trip really

taught me...these guys were just hard-

nosed, hard working…[but they also]

loved to drink. I mean, they drank more

grappa and wine on that trip to Italy than

I’ve ever seen. They would get their hikes

in, they would get their work done, and

then they would have some cocktails.

That’s how they lived,” said Avignon.

It is perhaps this well-balanced work

ethic and, in the words of Jenkins, “their

sense of a shared identity beyond that of

soldiers” that set apart the original men of

the 10th. And yet, by the time the Division

had finally been deployed at the tail end

of 1944, the war was in its last phase. Not

surprisingly, the Allied success through-

out the rest of the European Theater over-

shadowed the mountain troops’ relatively

minor achievements (only in the scope of

the war––their tactical maneuvers on Riva

Ridge in the Apennines were theretofore

unprecedented, which is in part why the

mountain troops were so immediately

successful in completing their objectives).

Plans for the 10th to initiate a full-scale

invasion of mainland Japan were aban-

doned after the horrific revelation of

Winter 2015

| MicroShiner.com

Winter 2015

atomic warfare in Hiroshima and Nagasa-

ki effectively put an end to war in the Pa-

cific. Thus, with the war coming to a close

and no battles left to fight, the men of the

10th had to look forward to peacetime en-

deavors, and to building a better future.

To more than a few this meant put-

ting their training to further use. Some

founded businesses with an emphasis

on outdoor lifestyle---Nike and NOLS are

two of them---while others, like Freidl

Pfeifer, raised funds to introduce large-

scale recreational skiing to the American

public. This, perhaps, is the true legacy

of the 10th Mountain Division. In to-

tal, 62 North American ski resorts were

either founded, managed, or had their

ski schools directed by members of the

10th. So, while the Division was able to

secure its piece of militaristic notori-

ety at the end of the Second World War,

more lastingly, the men who comprised

its ranks would influence the shape of

every North American winter to come.

~

While it is clear that the 10th Moun-

tain Division deserves recognition, the

fact that it is still an active military unit

(the Division was deactivated at the end

of WWII, reformed for training purposes

from 1948-1958, and then formally re-

organized in 1985) thankfully never gave

Avignon or Thompson much pause. Rath-

er, the few living WWII veterans from the

10th that Avignon and Thompson have

been able to contact directly––or tangen-

tially, through their products-––have wel-

comed the namesake tribute. The pair

has also received positive support from

the Division’s current soldiers and vet-

erans. Many of these active or recently

decommissioned soldiers discovered the

distillery by accident, stumbling upon the

Kickstarter campaign that provided the

last big push in realizing the duo’s dream.

One of those veterans is former platoon

sergeant, Sergeant First Class (retired)

Steven Lycopolus, who needed an ap-

propriate rocks glass for a toast he had

to make for the 10-year reunion of his

platoon from the 2/87 Infantry Battal-

ion. The 2/87, a dispatch of the 10th,

comprises a group of men who deployed

to Afghanistan in support of Operation

Enduring Freedom in August of 2003

and returned in June of 2004. The group

“eventually became known as ‘Fight-

ing First’ – a nickname that stuck and

endures to this day,” said Lycopolus.

Though he can only speak for this small

band of brothers, Lycopolus is “honored

that [Avignon and Thompson] used the

division name.” He continued, “Veter-

ans can be very protective of their former

units and lineage. We have a connection

with them that is hard to describe to the

uninitiated. Finding out that [Avignon’s]

grandfather was a member of the 10th

Mountain Division in WWII dispelled any

concerns about crass commercialism –

he and [Thompson] have done it right.”

The pair has therefore enjoyed multiple

opportunities to do their part in honor-

ing the dedicated servicemen of the 10th

Mountain Division, foisting bottles and

gear, along with their appreciation, on the

handful of veterans that have reached out

to them. So while the mountain troops

have provided Avignon and Thompson

with a name upon which they will be

building a brand, it is ultimately a two-

way street. Thompson also noted that

some portion of their revenue would be

used to support active duty troops and

veterans: in-kind donations to the 10th

Foundation, Vail Veterans Program, and

Wounded Warrior Project are ongoing.

Currently the 10th Mountain Whiskey &

Spirit Company’s lineup consists of their


^ ABOVE

Christian Avignon & Ryan Thompson stand beside their Vendome copper still at the 10th Mountain production facility in Gypsum, CO

Winter 2015

flagship Bourbon ($57.99), Rye Whis-

key ($44.99), Moonshine ($24.99), Vod-

ka ($33.99), and the Alpenglow Cordial

($39.99). Avignon and Thompson are also

invested in expanding the flavor profiles

of these spirits by creating barrel-aged

cocktails. Their first foray into this grow-

ing practice is the Seibert Sipper (after

Pete Seibert, Vail Resort’s founder and

another veteran from the 10th Mountain

Division). The cocktail pairs the bour-

bon with sweet vermouth and Aperol,

an Italian aperitif, resulting in a light

and dangerously smooth concoction.

The pair agrees that clever branding like

this is meant, in large part, to capture the

essence of mountain culture, the everlast-

ing ethos of the 10th. Committed as they

are to the Division, Avignon and Thomp-

son have coined appropriate slogans for

their different spirits. The Rye, for which

a close friend wrote a special toast, is a

“Whiskey Worth Fighting For.” Both it

and the Vodka bottle feature the silhou-

ette of Riva Ridge, a battle that, accord-

ing to Jenkins, “like the mountain troops

themselves, accrued a mythical status.”

As for the Bourbon, it is decorated with a

Ranger ribbon and boldly declares a de-

scriptor which Avignon and Thompson

consider an expression of their overall

philosophy: Mountain Strong. Similar to

the Rye, the side of the bottle also in-

cludes a toast, 10th Mountain Bourbon

embodies the same characteristics of the

10th Mountain soldiers: confident yet

humble, adventurous yet grounded, bold

yet modest. To the soldiers and all that

enjoy the mountain lifestyle, we salute!

As of this writing, Avignon and Thomp-

son have introduced their product to 10

liquor stores and over 20 restaurants

throughout the state. They are also mov-

ing forward with the construction of a

second, larger tasting area at the pro-

duction facility in Gypsum, which was

meant to open concurrently with the

Tasting Room until they decided the ex-

posure at Vail Village was more impor-

tant. Hopefully the snowfall will be gen-

erous and make for a busy ski season,

so they will have plenty of thirsty moun-

taineers with whom they can share liba-

tions and regal with stories of their own.

How better to end a satisfying day on

the slopes––a stiff drink and good con-

versation does the mind and body

good. After all, a drink from the 10th

Mountain Whiskey and Spirits Com-

pany is more than a simple nightcap.

It is a drink to glory.


Winter 2015


www.MicroShiner.com

Tucked away within a quiet industrial

park in suburban Illinois, a silent giant

of elegance and design flourishes: enter

the bottle decorating wonderland of Log-

gerhead Deco. The company headquar-

ters, adorned with countless awards and

examples of its artistic prowess, houses

both its production warehouse and its

business operations. At the helm resides

Steve Gilbertson, a man who carries him-

self with a distinct air of friendliness, and

sports a goatee that defines a man who

knows exactly where his vision is heading.

He is surprisingly calm and collected,

despite working seven days a week to

prepare for the looming holiday season,

and the lines at the corners of his eyes

betray how frequently he smiles. It’s a

welcome sight. As the former CEO and

salesman of Kammann Machine Com-

pany, Gilbertson realized something that

spoke to him above all of the other buzz

surrounding the world-class spirits he

worked with: decorating the bottles they

came in was not a sustainable practice.

He set out several years ago to correct

this, and has since experienced a rapid

rise to the top of the industry. When

asked to break down the mythos behind

his company, he sits back and exhales.

“It’s a long answer,” he replies succinctly.

The vision of Loggerhead is to provide pro-

ducers of craft beverages with a distinct

visual edge that will allow their products

to compete with major brands on store

shelves. Beyond that, it is to continue

refining an organic, sustainable approach

to decorating glass bottles. Founded

in 2010 with a single printing press,

Words by rob durkee PhotograPhy by david turner

T h i n k i n g O u T s i d e T h e B O T T l e

The Green World of loGGerhead deco


Loggerhead manufactures world-class

designs for customers in all fifty states,

as well as eleven countries, and has

since expanded to ten presses. The fo-

cus is primarily on craft spirits, but its

product base includes several wines, ol-

ive oils, and vinegars, among various

other bottled goods. It is a counterpart

to a booming “craft culture”; more and

more, people lean towards independent

craft beverages, and Loggerhead’s bot-

tles and designs are a masterful depic-

tion of craft all their own. It starts with

the company’s approach to its process.

The process begins with a phone call, e-

mail, or the time-honored tradition of

word-of-mouth. Most of Loggerhead’s

customers have some idea of what they

want, but they simply don’t know what is

possible to get them there. Design ideas

start with the spirit itself; whiskey typical-

ly comes in a bottle with different proper-

ties than vodka, and bourbon bottles won’t

look much like rum. From there, further

thought is put into what the bottle shape

will be, resulting in a design’s parameters.

The last step is to determine how it will

be packaged, and Loggerhead comes pre-

pared with a “one-stop shop” approach

that includes package design. When

asked how these decisions are made, and

what sets Loggerhead apart from a tradi-

tional decorator, Gilbertson nails his point

of view to the wall: “It’s largely personal

preference, but it comes down to image. If

a customer sees a premium bottle on the

shelf, it’s pretty safe to assume that what-

ever is inside will taste premium. We’re

here to make sure that you don’t take

polka dots and put them on a Jaguar.”

When a design has come to fruition, it

heads to art direction. Loggerhead has

its own internal design firm that fully de-

velops ideas and fits them within the real

estate available on bottles. Effects can

be added to give bottles a look and feel

very similar to top brands; the edge Log-

gerhead has here, however, is that it will

produce specialty bottles at much lower

quantities than the bigger brands, mak-

ing it a more attractive option in terms

of pricing. Proofs of the final artwork

are sent out, which may yield changes to

bottle design, and a final, physical proof

is then delivered for customers to begin

planning with. Including the gathering

of necessary materials, and securing gov-

ernment approval, this stage of the pro-

cess can take anywhere from a month

to several years. When all the pieces

are finally in place, production begins.

Loggerhead is very transparent with ev-

erything it does. Its aim is to be as “green”

as possible in all facets of production,

from digital correspondence, to the cur-

ing of inks with UV light, right down to

the electric forklift used in the warehouse.

The fundamental idea behind printing di-

rectly to glass is that it does away with

paper labels that contain harmful carcin-

ogens in their adhesives. All inks used

are lead-, cadmium-, and VOC (Volatile

Organic Compound)-free, as well. Logger-

head found its footing in product testing

with leading brands such as Coca-Cola,

Modelo, and Bacardi, which went a long

way in solidifying its effectiveness. The

large budgets and angles of quality con-

trol available were essential in establish-

ing a standard that would undeniably

succeed in the younger craft market.

Glass bottles are first spray coated, de-

signs are then printed on, and the inks

cured with UV lights. Utilizing his expe-

rience gained at Kammann, Gilbertson

has acquired key pieces of machinery

that not only reduce the amount of space

needed to accomplish the process, but

also the company’s overall carbon foot-

print. Ten printing presses, affectionate-

ly named after grandmothers within the

business, bear the brunt of the workload.


Winter 2015

| MicroShiner.com

Winter 2015

A slumbering behemoth known as the

Kammann K15 CNC resides in the back of

Loggerhead’s warehouse; this $1.5 million

machine is the “mother brain” of the op-

eration, with six available colors and the

ability to print onto 4,500 bottles per hour.

One of two byproducts generated by these

machines is heat, which is cycled through

a chiller before being released outside at

an environmentally conscious 70 degrees

Fahrenheit. The other is ozone, which is

technically doing the planet a favor on a

daily basis. When printing and curing is

complete, bottles are ready to be pack-

aged into custom-designed cartons and

shipped to wherever they will be filled.

Gilbertson takes great pride in Logger-

head’s process, not only from the produc-

tion side of things, but from a storytell-

ing standpoint, as well. A critical aspect

of craft spirits is the story behind each,

and Loggerhead places this idea at the

forefront of everything it does. Gilbertson

grabs a bottle from a nearby display, and

reads. “Akvavit. Originally from northern

Scandinavia, it’s all about the journey the

barrels take.” A humble origin, but it’s

what he says next that rests at the heart

of craft culture. “So, what makes craft so

interesting? Well, this is the story. People

sit around with this bottle, they read it,

and they talk about it. They read about

ships carrying barrels across the equator.

They talk about the journey, the captain.

They talk about the story.” Between the

spirits within and the gorgeous designs

without, Loggerhead is paving the way for

craft companies, while making a point to

help display what consumers are paying

for when they purchase craft products.

As a family-oriented endeavor, managed

by Gilbertson and wife Cindi, Loggerhead

takes the utmost pride in its personal flair

when working with customers and their

ideas. Although it boasts a broad and

diverse roster, projects are usually small-

er in scale, sometimes to a point where

Gilbertson is able to visit a customer for

dinner or drinks at a local bar. As such,

the emphasis is on clearly communicat-

ing what is possible for any design, and

maintaining that communication every

step of the way. To take the rapport even

further, Loggerhead advises customers on

government regulations, educating them

about warnings while tastefully incorpo-

rating them into designs. When an idea

is complete and comes to rest on store

shelves, the destination of a consumer’s

well-spent dime is evident in the artistry.

Gilbertson is working to strike a perfect

balance between regional, national and

international clients, all supported by

the bedrock of possibility. “As the busi-

ness grows, it grows with the industry.

We’re always adding capacities, adding

capabilities, and showing people what’s

possible with their product,” Gilbert-

son states. With a strong social media

presence and frequent website traffic,

Loggerhead is making waves in the

craft scene, and encourages cus-

tomers and consumers alike to ex-

plore options and ask questions re-

lated to their vision and process.

Going forward, Gilbertson pushes the

business to lead and innovate. He is very

aware that there are not many options

available when looking to do what Logger-

head does, and he aims to set the bar ever

higher with each design. Keeping the com-

pany’s operations sized right and allowing

customers to buy smaller quantities has

been crucial in generating interest, as has

a surge in consumption of craft beverages

around the country. This has resulted in

drastically reduced manufacturing and li-

quor license costs, which have prompted

independent breweries and distilleries to

pop up in droves. They all seek bottles and

designs to capture their essence, and the

light leading their way is Loggerhead Deco.


Winter 2015

| MicroShiner.com

Winter 2015

| MicroShiner.com

In 2015, Gilbertson intends to shift his

focus to other markets, and has plans to

expand design capabilities. He points to

the wall behind him, at a “planogram”, or

a visual merchandise organizer for Florida

Wal-Marts. It prominently displays a cus-

tomer’s bottle, nestled on a shelf between

industry leaders Cîroc and Grey Goose.

“Our logo and mission statement are

on the back of that bottle. Someone’s

going to pick it up, and they’re go-

ing to read it and find out what’s pos-

sible,” he says, filling in his smile lines.

Loggerhead Deco can be found

online at www.loggerheaddeco.com,

on Facebook at Loggerhead Deco, Inc.,

and on Twitter at @loggerheaddeco

Winter 2015

Inspiring a World of Craft Spirits — Subscribe Today!


In Vermont, a state that is shyly self-

righteous about its quality craft tradition,

you’d expect this debate to be fiercely

contentious. Although passions are deep

and varied, the conversation is, in fact, re-

freshingly polite.

The plethora of organizations propping up

around the country in an attempt to stan-

dardize craft jargon and practices only

muddle the conversation. The American

Craft Spirits Association limits it’s vot-

ing members to those producing less than

750,000 proof-barrels per year, while the

Distilled Spirits Council of the U.S. re-

quires fewer than 40,000 nine-liter cases

per year to qualify for membership. Craft,

however, surely consists of more than

sheer batch size. It connotes the image of

Freedom & Unity:Exploring Vermont’s Craft Spirit

Words and photographs by Alex H. Dowley

Vermont is full of crafts, and crafty peo-

ple. They are a source of pride and com-

munity, or vice versa. Either way, people

in Vermont learn to make their own way,

and produce some world-class crafts in

the process; Cabot Cheese, Citizen Cider,

Copeland Furniture, Simon Pierce glass-

ware, Alchemist Brewery, and Darn Tough

Vermont socks are just a few examples of

the state’s diverse craft manufacturers.

There’s no surprise, then, that the craft

spirit movement is alive and well in the

Green Mountains, and growing. The num-

ber of licensed distillers in the state has

increased 500 percent in the last decade,

with similar growth-rates nationally. But

in this burgeoning market, with new dis-

tillers and new methods of distilling enter-

ing the business, it’s increasingly difficult

to distinguish what “craft” means.

a master carpenter, and possibly an ap-

prentice, toiling in their labors over the

quality of their product. You don’t expect

a carpenter to raise and fell the trees for

his work. In distilling, however, craft also

infers the use of local and often organic

ingredients, and an experimental nature

in some of the products. The American

Distilling Institute limits annual sales to

52,000 cases “where the product is physi-

cally distilled and bottled on-site.”

The diverse—and in some cases, truly

unique—liquors the state of Vermont pro-

duces challenge linguistic conventions of

category and semantics. Elm Brook Farm,

for example, in East Fairfield, produces

Rail Dog, a maple li-

quor distilled from

100 percent maple

sap, tapped from

the farm’s maple

trees, then aged in

a charred American

Oak cask. It’s not

quite vodka, whis-

key, rum or gin,

and definitely not

liqueur; it’s called maple spirit. Caledo-

nia Spirits in Hardwick makes a barrel

aged gin with honey. Smuggler’s Notch,

in Jeffersonville, makes a hopped gin.

Each of these distilleries is exploring

the limits of the grain and palette, with

remarkable success.

The quality of these products isn’t in

question. On the contrary, Vermont dis-

tillers make some of the best spirits in

the world. WhistlePig Farm, for example,

received Wine Enthusiast’s highest ever

award for a rye whiskey, which is bottled

in Shoreham, VT. The rye whiskey, how-

ever, is distilled in Canada, imported to

Shoreham, mixed with magic sauce, then

bottled and sold as Vermont whiskey. But

is it? Comparisons are odious, but false

advertising derelict.

Templeton Rye, an Iowa-based whiskey

company that markets its “prohibition-

era recipe,” currently faces three lawsuits

alleging it deceived customers by not in-

dicating on its label that it was sourced

from a distilling plant in Indiana. The

prohibition-era recipe, it turns out, isn’t

actually a rye whiskey, either, so the dis-

tiller added other flavors to mimic the

original taste. Because the ingredients,

engineered in Kentucky, are mixed in its

facility in Templeton, Iowa, Templeton

defenders declare it a local product. The

magic happens in Templeton, apparently.

Ron Elliot of Smuggler’s Notch Distillery,

another renowned producer in Vermont,

agrees. It’s less ex-

pensive than buying

all of the equipment

and storage space.

“The distillation pro-

cess is the easiest

process,” he told a

Burlington newspa-

per. “You take mash

and you distill it to

produce liquid. What

do you do with it then? What do you blend

it with? How do you treat it? What does

it touch? How is it aged? That’s all the

craft piece of it.” Elliot openly acknowl-

edges that his gold medal award winning,

2010 Wine Enthusiast’s 12th Best Vodka

in the World, is distilled in Idaho, where

his grain is grown. The label on the bot-

tle, however, gives no indication that any

part of the production process occurred

outside of the state. A tagline below a

scenic landscape silhouette of its name-

sake, Smuggler’s Notch, a valley between

rugged mountains that bootleggers used

to smuggle moonshine from Canada dur-

ing prohibition, and the site of a popular

family ski resort, also of the same name,

reads: Vermont’s Mountain Spirit. Surely

it contains some Idaho spirit as well.

THE COMMUNITY WILL CHANGE SIGNIFICANTLY

FROM OUR PRESENCE


^ ABOVE

Winter 2015

^ ABOVE

A patronenjoys a sampleof Vermont spiritat the Smugglers’ Notchtasting room

Winter 2015

And that’s not necessarily a bad thing,

says Ryan Christiansen, head distiller

and production manager at Caledonia

Spirits distillery. Distillers can approach

the business with many different strate-

gies. “The only thing that people agree

on,” among Vermont distillers, “is that

there needs to be truth in labeling.”

Alcohol is typically classified by, among

other things, its terroir. Scotch is from

Scotland, Bordeaux from the Bordeaux

province of France, Champagne from

Champagne, Irish whiskey from Ireland,

Bourbon from America, Tennessee Whis-

key from, yes, Tennessee, each with dis-

tinct characteristics and flavors. Blend-

ed whiskey is labeled such. How does a

geographic hybrid spirit compare? What

should it be called?

Located in Hardwick, VT, Caledonia Spir-

its originated as a honeybee farm, evolved

into a winery, and currently operates

as a distillery, one that takes craft seri-

ously. “Hardwick, Caledonia Country,” its

website reads, “is a community inspired

by farms where the production of milk,

cheese, timber, grains, honey, seeds, and

herbs are part of our lives and help define

our place.” Christiansen, the head distill-

er, uses local grains and materials when-

ever possible. A drop of honey is added

before bottling its Barr Hill Gin, opening

up complex new aromas and unique fla-

vors that change with the seasons. Tom

Cat, what is essentially gin, barrel aged

for four to six months in a charred Ameri-

can White Oak barrel, is possibly the only

of its kind. Caledonia’s Barr Hill Vodka is

distilled exclusively from the farm’s fer-

mented honey, which, when distilled, “re-

flects the soil and flowers visited by the

bees.” You can follow the bees’ activities

on Caledonia’s “Live from the Hive” blog,

if so inclined.

But it’s not just about terrior for Chris-

tensen. The craft spirit is also about

building community networks and sup-

porting local commerce. We hope that “the

community will change significantly from

our presence,” he said. Because of its rel-

ative early success, Caledonia can have

a stronger impact on local businesses.

“If a farmer isn’t growing what we need,

probably because he tried it in the past,

unsuccessfully, we can now give them a

deposit for planting next season’s crops,

so the farmer doesn’t have to assume all

of the risk, and we can get the local prod-

ucts we need.” Businesses begin to shape

their business models off of the indus-

tries thriving around them. Of particular

interest to Christensen is access to local

barley. Barley, he points out, needs to be

malted before distilled, which requires its

own special craft. Christiansen notes the

introduction of a few malters that recently

began operations in Vermont, in response

to growing craft beer and spirit industry

demands. “It’s a game of patience,” he

said, “but in a few years we should have

the infrastructure streamlined.”

Vermont is not a good place for busi-

nesses looking to apply a plug-and-play

business model, Christensen said. That’s

not what people around here want. Ver-

mont is a good place for businesses “look-

ing for local welders, local farmers, and

community Christmas parties.”

A good spirit is a good spirit, whether

“craft” or not, and regardless of how its

defined. But some care about more than

taste, or savor the story of the spirit be-

hind the taste, and what it represents. We

taste with our senses, but also with our

imagination. There’s a valid distinction

between a community oriented, locally

sourced, environmentally sustainable dis-

tillery, and a spirit culled together from a

variety of sources and locations. It’s not

that one is better than the other; they

simply represent different philosophies.

One of a product, the other of a process,

purpose, and place.


Photo courtesy of Caledonai Spirits

Photo courtesy of Caledonai Spirits

Winter 2015

RESPECT THE BUZZWE APPRECIATE CRAFT SPIRITS BUT WE APPRECIATE RESPONSIBILITY EVEN MORE

| MicroShiner.com

Pairings:

Words by KAREN CLAYTONPhotography by ANDY SHELTER

CALEDONIA SPIRITS IN SALT AIRa Rehoboth Beach picnic

Winter 2015

On the evening of December 11th, Todd

Hardie, owner & master distiller of Cale-

donia Spirits in Hardwick, Vermont, made

a 14 hour trek through a foot and a half of

snow to share with an intimate group of 30

folks the story of his hand crafted spirits.

Todd is deeply connected with the land,

his crops of elderberry, corn, barley and

rye and his honey bees, in much the

same way that David Lynch, general

manager of Salt Air, is to the dishes he

prepares for local epicures at one of Re-

hoboth Beach’s premier restaurants.

The pairing of the two put their art-

istry and skill on display, resulting in a

beautiful marriage of food and spirit.

Executive Chef Matt Kern and Pastry Chef

Maggie Cellitto built a menu to compli-

ment each of Todd’s hand crafted spir-

its while incorporating each spirit into

every course! Every bite was delectable,

but Matt’s House Cured Beet and Hibis-

cus Salmon with Dill Creme Fraiche and

Paddlefish Roe drove home just how lucky

we were to have a seat at this dinner.

David concocted unique and whimsical

cocktails that accompanied each course,

ranging from a Green Mountain Kir Royale

using Todd’s prized Elderberry Cordial, to

The Bear Cat that featured Caledonia Tom

Cat, a barrel aged gin, Creme de Cacoa,

fresh cream and a dusting of nutmeg.

The Bear Cat was a perfect accompani-

ment to Maggie’s rendition of a decon-

structed fruit cake. She used Todd’s barrel

aged spirit to macerate dried winter fruits,

as well as in the caramel sauce she used

to write “Tom” across our plates. With

each forkful of Date Nut Cake, Tom Cat

Caramel Sauce and Homemade Honey Ice

Cream (made from Todd’s wildflower hon-

ey), we thought, “Surely, this is heaven!”

The evening was capped with a gener-

ous gift to each guest from Todd: a 1lb

jar of his highly sought after Wildflow-

er Honey and an invitation to visit his

farm and meet the rest of the family!

If you are seeking a true example of an

all-American, hand crafted, artisan spirit,

Caledonia Spirits is certainly a great place

to start, and a table at Salt Air a worthy

alternative to a Delaware beach picnic.


Winter 2015

FIRST COURSE

Stilton Frittermolasses and black grapeVermont Cheesesthe fixins’


The Green Mountain Kir RoyaleCharles de fere Brut.25 oz of Caledonia Elderberry CordialServe in a champagne flute

Winter 2015

SECOND COURSE

Beet and Hibiscus Cured Salmonsweet potato blini, dill crème fraiche, paddlefish roe, grapefruit twist


The Monarch1.5 oz Barr Hill Gin.75 oz Giffard Creme de Pamplemousse .5 oz Cynar.5 oz limeShake and serve in a highball topped with soda and a grapefruit twist

Winter 2015

THIRD COURSE

Coriander Crusted Scallopcucumber, yogurt, crispy parsnip, tarragon emulsion


Vermont Vesper2 oz. Barr Hill Gin1 oz. Barr Hill Vodka.5 oz. Cocchi Americano,stir with cracked ice and serve up with an orange twist

Winter 2015

DESSERT COURSE

Take-A-Part Fruitcakedate nut cake, spiced tom cat caramel, honey ice cream, tom cat macerated winter fruit


The Bear Cat1.5 oz Tom Cat Barrel Aged Gin.75 oz White Crème de Cacao.75 oz creamshake vigorously and serve up with a dusting of nutmeg

Winter 2015


www.MicroShiner.com

Personal Gear

For us here at MicroShiner, craft is about more than just spirits and cock-tails. Its about creating a culture built upon connecting people with produc-ers who share similar philosophies and goals. Whether someone is looking for a bespoke product to express their per-sonal taste and identity, a local or more sustainable alternative to the big name brands, or simply the best example of an item that money can buy, today’s craft manufacturers have it covered.

Winter gear is no exception, and for this issue we have curated a number of items from custom and independent brands that are sure to appeal to the craft-oriented whiskey & winter sports enthusiast.

^

Great American Flask$250 MSRPwww.bexargoods.com

>

Marhar Archaic snowboard$459.95 MSRPwww.marharsnowboards.com


<

Kartel 106 ski$679 MSRPwww.on3pskis.com

>

Jeffrey 114 ski$729 MSRP

www.on3pskis.com

Khaki Kamper jacket$339 MSRPwww.nwt3k.com

V

Autumn 2013

MountainMoonshineWords by Drew de la Rosa Photography by Jeremy Jensen

The Sierra Nevada mountain range is of-

ten overlooked when the somewhat ob-

scure topic of mountain ranges is dis-

cussed. It isn’t revered for the romance

of yodelers and edelweiss like the Alps,

lacks the famous Sherpa dominated

peaks of the Himalayas, and no longer has

the reputation as playground of the rich

and famous that the Rockies now enjoy.

In fact, the Sierra’s prominence has only

arisen in history a couple of times. Once

when the treacherous weather forced

weary travelers to supposedly succumb

to hunger in the ultimate way. A second

time a few years later when gold was

found in Sutter Creek. And most recently

when mobsters ran South Lake Tahoe as

depicted in Mario Puzo’s classic story.

ing any kind of oil product directly to the

ground is extremely detrimental to the

environment, and runoff to the sea cata-

strophic to marine life. After riding home

on his motorcycle one night, Jeff realized

his bike, shoes, and pants were all coat-

ed in a sticky residue, presumably from

the tar they were using on the dirt roads.

Upon further inspection, though, he saw

that the substance was actually molas-

ses, and more molasses was discovered in

the repurposed drums.

Sugar cane is one of the major agricul-

tural products in Costa Rica. From it is

derived various forms of sugar such as

the molasses used on the roads and a

granulated product called Sucanat. Back

in Ukiah, Jeff had been making fuel etha-

nol from cattails growing in black water

reed beds. In Costa Rica, he continued

this hobby after discovering the immense

availability of Sucanat. His fuel operation

went well, powering many small motors

on ethanol, but the industry was moving

toward a purity obsession, rather than

the original goals of sustainable energy. It

became popular to add benzene to extract

the remaining water from the distillate,

but benzene is carcinogenic and not very

fun to play with.

So, Jeff did what any other person would

do in this situation and just drank

his fuel.

Sucanat turned out to make a very high

quality product, so much so that Jeff still

uses it as the base of many of his spir-

its, still imported from Costa Rica, and

organic. It is one of the few ingredients

not locally sourced, but the practice still

aligns with his deeply rooted grassroots

philosophy. The only mass produced corn

neutral grain spirits you will find at the

Tahoe operation are used for prototyping

flavors and topping off smaller yields.

But for those who live in the shadow of

these ancient monoliths, jutting toward

the sky and dividing two states glamor-

ized in their own way, the Sierras are still

very relevant. Aside from this year, the

Sierras provide California with the bulk

of their water. Conversely, they create a

rain shadow in Nevada that leads to the

Great Basin’s famed arid climate. A winter

crossing is a rite of passage for all new

drivers and makes the reward of a snow

filled weekend that much sweeter. Resi-

dency is usually reserved for the wealthy

or the fiercely independent. Tahoe Moon-

shine owner and founder Jeff VanHee

could be described as the latter.

Not independent in a doomsday prepper,

I-have-a-bunker-in-my-back-yard-filled-

with-30-years-of-canned-beans kind of

way. More in a free spirit fashion. Pun not

really intended.

Jeff has been living in Tahoe since 1990.

Originally from Oregon, surfing took

him down the West Coast, and recent-

ly through Mendocino County and into

Santa Cruz. Mendocino is famous for its

cannabis industry, but many don’t real-

ize that it isn’t just about the weed. The

whole area has a very progressive culture

promoting holistic liberty. Jeff studied al-

ternative building in Ukiah through the

Solar Living Institute and eventually took

these skills to Costa Rica where he worked

as a contractor to feed his surfing habit.

You could call Costa Rica the birthplace

of Tahoe Moonshine. A good portion of the

roads down there are unpaved dirt, and

dust control during the dry season is a

real problem. So the government would

coat the dirt roads to stave the erosion.

Jeff saw 55 gallon drums labeled by a

petroleum company near one of the road

work areas and became immediately con-

scious of its proximity to the ocean. Add-



Autumn 2013Winter 2015

| MicroShiner.com

Winter 2015

Owner and distiller

Jeff Van Hees holds up a bottle

of his Tahoe Moonshine

It was poetry

simple in structure l ike a haiku

basIc


It took me a while to find the distillery.

My Sonoma County predisposition had

me looking for a gaudy mansion or some

elaborate wine caves. Instead, in the cen-

ter of a tiny industrial complex, I found an

unassuming corrugated steel warehouse

split into two units, Tahoe Moonshine oc-

cupying one of them. It wasn’t really la-

beled and the only hint as to what was

happening inside was the standup paddle

board sitting outside. I had never met Jeff

before this, never spoke to him aside from

a few scheduling emails, and didn’t know

anything about him. I was a bit surprised

when my knock at the door was answered

by a smiling long-haired man who ap-

peared to be in his late thirties, followed

by a massive malamute that looked more

like a furry barrel than a dog. Boulder,

the perfect name. I don’t know what I was

expecting, perhaps Jonathan Goldsmith

as the Most Interesting Man in the World,

but not the embodiment of Santa Cruz.

Soon it became clear, however, that re-

gardless of his looks, Jeff was a man with

a plan, forged in hard work and determi-

nation. The epitome of Zen balance be-

tween a dedicated servant to the task at

hand, and a guy that just wants to chill-

ax with his buddies. This vibe resonated

throughout the small distillery, the first

room being home to a no-nonsense desk

and work area, as well as a collection of

comfy couches and ottomans on which

Boulder promptly plopped after receiving

sufficient attention from their new guest.

Also another paddle board. The next room

was a combination cleanup station and,

uh, sampling center.

The first two rooms ran the depth of the

building at half width. The other half was

completely taken up by the main produc-

tion area, a room dominated by dozens

of fermentation vessels, oak aging casks,

and a secured bonded area, about 2,000

gallons total. A sketchy metal ladder led

to a multipurpose loft, home to miscel-

laneous storage and the potential energy

gravity provides for moving fluids around.

Even though this area was strictly busi-

ness, Wu Tang Clan resonated from large

speakers in the room. I was told ska and

reggae make regular appearances, too.

Off in the corner of the main room sat the

cornerstone of the operation: a beautiful,

120 gallon, full copper still, custom made

for Tahoe Moonshine from Jeff’s own de-

signs. This functional work of art stood

about eight feet tall on a raised platform,

everything around it clear for efficient

work and proper safety. The build is sim-

ple. Amazingly so. Distillation isn’t a ter-

ribly complex concept, but his isn’t much

different than other homemade stills I

have seen. Obviously it had much better

fit and finish, but it goes to show that the

tools do not make the craftsperson. It had

a main chamber made of copper sheet,

and a removable top attached to a marble-

packed reflux column. Sitting not too far

away is another custom pot attachment.

The whole thing was heated by four basic

heating elements. It was like poetry, ba-

sic, simple in structure, like a haiku.

Jeff and his team, copiloted by longtime

friend and super cool dude, Seth Hall,

started with five products: light and dark

Sucanat rums, GMO-free corn Stormin’

Whiskey, Snowflake Vodka and a gin,

both made from local honey out of Placer-

ville, CA. The Stormin’ is barrel aged for

one year in French oak barrels in house.

Production started in 2010, but in 2011,

they found distribution on a much grand-

er scale, first Epic Distributing, and then

the big time with Southern Wine and Spir-

its. Today they enjoy a presence in retail-

ers all across California and Nevada such

as bars, BevMo!, Total Wine, Whole Foods,

and Raley’s. Business is going very well

for their small payroll. So well, in fact,

that they have already sold out of their

Summer 2014Winter 2015

newest offering, Danger Dog, an 80 proof,

rough cut cinnamon whiskey with just a

hint of maple sweetness.

The whole time I had been talking with

Jeff, I’d been sitting on one of the very

comfy couches in the front room. Boul-

der had remained stationary, asleep on

an adjacent sofa like a gargantuan throw

pillow. Time was running out, as Jeff had

to get home to his wife and 7 month old

daughter. I had tried to come prepared

with a list of questions and topics, but we

had gotten lost in stories about his begin-

nings. We touched briefly on the present,

but what really interested me was the fu-

ture. I asked for just a few more minutes,

if it wasn’t too much of a problem, and

he graciously obliged. And poured me a

second Danger Dog, which was

dangerously delicious.

I asked Jeff what his five year plan was.

He chuckled, but didn’t skip a beat. Man

with a plan. It is no secret that up until re-

cently, Nevada has been less than hospi-

table toward distillers. State laws made it

very difficult for small operations to come

to fruition, let alone profitability. Restric-

tions regarding direct sales and distribu-

tion were major hurdles. Headway was re-

ally only made in the last decade or so. It

still isn’t a cakewalk, which is part of the

reason Jeff initially chose the California

side of the lake to set up shop. However,

despite its impressive craft beer and wine

industry, or maybe rather because of it,

California isn’t the most friendly state

toward distillers either. This shocked me.

I threw out multiple examples of bran-

dy distillers operating in the state and

was confused as to why Tahoe Moon-

shine would be treated any differently.

Jeff’s answer was concise, and telling.

The grape lobby.

He explains that he could have made it

easier on himself; all he had to do was

add 10% brandy to each of his products

and doors would open. But that isn’t Jeff.

That wouldn’t be in compliance with his

vision for his products. One of the things

that California law allows had he added

the brandy is the ability to serve and sell

directly to customers onsite without a dis-

tributor. New law in Nevada allows direct

sales on-site including small-batch, non-

production products, as well as testers

and prototypes of exciting new flavors.

By the end of March, Jeff hopes to have

completed the move into their new home,

which will include a speakeasy bar and

tasting room, a few miles down the road

in Stateline, NV. He told me that he had

actually been down at the location ear-

lier that day finishing up some electri-

cal work, satisfying the contractor still

in him, even though he has given all of

his time to Tahoe Moonshine and let

his license lapse this last year. The new

place will be a bit larger than their cur-

rent 1,400 square foot location, but will

accommodate their current demand of

about 50 cases a day without pushing the

limits of their current 2,000 case annual

production capabilities. He is also excit-

ed to add a second still to the workflow,

another custom design.

Jeff has high hopes for the future. Eter-

nally humble, but I refuse to let him call

his hopes anything less than premoni-

tions. I seriously doubt he will cease turn-

ing the crystal clear Lake Tahoe water

into top shelf product, but he isn’t dis-

tracted by the future and accounts for

all contingencies. After the move, Tahoe

Moonshine’s top goals will be to intro-

duce a few new flavors, including a rye

and Dream Bean coffee liqueur with local


Winter 2015

| MicroShiner.com

roaster Alpine Sierra. They are also work-

ing on a line of premixed drinks consigned

by MGM Resorts and, likely, national

brand recognition.

With that, I let Jeff go. It was apparent

that his passion could keep him talking

for hours more, but he is still a family

man. The interview took a while to set up

since he was jet setting the month prior,

off to Paris where is wife splits her work

time, and then down to Costa Rica to

surf and water his roots. I thanked him

for his time and he couldn’t have been a

better host. Before he took off, he asked

Seth to show me around again and an-

swer any more questions, then the two

of them made plans to hit the slopes for

an early morning ride at Heavenly before

coming back to work at their dream job.

With a handshake and a pet, I bid Jeff and

Boulder farewell.

Seth gave me a more nuanced tour of the

place, showing me all kinds of nifty dis-

tilling equipment they had collected. Bits

and pieces of specialty copper, mesh, col-

umn parts, and a variety of essential oil

equipment. I got to try a few of their pro-

totypes, including a one off batch of their

gin that came out deliciously cucumber-y

and a pomegranate hibiscus absinthe. I

have never had anything off the shelf with

such delicate flavors. Maybe they will see

a label, maybe not. Seth focuses mainly

on the product now, while Jeff handles

the business side of things. The two of

them come up with recipes, but they also

promote experimentation by their small

number of employees. Eight in total,

including a few sales and

marketing specialists.

Seth shared great stories about the be-

ginnings of the company. Told about

wild beginnings, surfing, partying, a jam

band concert where he and Jeff both

became the first people to know the other

was having a kid. Their daughters were

born two weeks apart. We walked back

into what served as the tasting room and

he pulled some chips and hummus from

a fridge with a toaster oven on top that

I hadn’t noticed before. He continued to

pour samples and described the whole

process in a way that sounded holistic.

Like the sculptor that sees the art in the

clay before he touches a tool. Yeast stud-

ies, yeast recordings, how they sound like

whale calls while they are healthy, and TV

snow when they aren’t. Part superstition,

he says he talks to them like plants and

plays them music, believing in the power

of intention and positive energy. All of this

coming from a guy that would look right

at home at a Metallica show, hair longer

than Jeff’s under a plain beanie.

Both of them very cool, very

passionate guys.

It was getting late. I intended to be in and

out of their hair in about an hour, but I

had stayed for nearly three. Usually I am

hyper aware of being an imposition, but

never did that cross my mind. They were

so welcoming and never once made me feel

uncomfortable. I am sure the generous

tastings helped, but even when we parted

ways, both made sure I had their con-

tact information and would call them if I

needed anything else, or if I just wanted to

come by again and kick it. I needed to kill

some time, get some food, and then battle

the elements back through the mountains

and the weather that was brewing.

I can’t wait to get back up there, to see

their new place, but I am more excited to

see them appear in more local bars and

stores. Tahoe Moonshine, like the lake it-

self, a perfect, oval cut sapphire in a gran-

ite setting, is unique, robust, and stands

for everything the Sierra Nevada moun-

tains have come to represent.

Raw but still fragile. And loved by many.

Winter 2015

#JoinTheMovement—Subscribe Now!


hiGh alTiTude

The word “après” has for decades been an essential term in ski culture.

Few experiences are more satisfying than finishing a day on the slopes by

sipping a cocktail at the base of the mountain. In Colorado, where the heavy

influence of craft beer culture dominates the drink menu at most establishments, it

can take some effort to track down a cocktail stocked with handmade, small batch

liquor. Lucky for you, MicroShiner has done the research on the subject and come back

with some of the best craft cocktails in the high country. Next time you’re departing

Denver west on I-70, check out one of these slope-side bars.

Curated by Tim Wenger

Colorado’s Après Spirits

Rathskellar Bar, Loveland

At the base of Loveland Ski Area, the Rathskellar Bar

sits tucked away in the bottom floor of the main lodge. In

lieu of drinking upstairs with the tourists, the locals pre-

fer The Rathskellar for its laid back vibe and homemade

chili, as well as a bar fully stocked with Colorado origi-

nals. The Rathskellar is open daily from 10 am to 6 PM.

Dave’s Drifter

The signature cocktail of bar manager Dave Tilley has

long been a local’s favorite. Named after Tilley and one

of his favorite runs, Dave’s Drifter is the house favorite.

Dave has been running the show in the Rathskeller for

19 years. The drink is made with Tincup Colorado Ameri-

can Whiskey, Loveland’s Homemade Irish Cream, Coffee

Liquor with choice of coffee or hot chocolate topped with

whipped cream.


Winter 2015

Incline Bar and Grill, Copper Mountain

Incline Bar and Grill is located in the Mill Club Build-

ing at the base of the American Eagle lift at Copper

Mountain and has developed a reputation as the

place to go at Copper for local spirits and 17 Colorado

microbrews. As far as craft spirits, this place is a mecca-

five vodkas, one gin, 3 bourbons, and one liqueur. Ryan

Worthen, one of the establishment’s managing partners,

walked us through their list of craft cocktails.

Colorado Manhattan

A high altitude take on the east coast classic -

Breckenridge Bourbon and Breckenridge Bourbon

Sipping Bitters.

Colorado Bourbon Whiskey Sour

Breckenridge Bourbon with homemade sour

mix (2 parts lime juice, 2 parts lemon juice,

3 parts sugar, 3 parts water)


Winter 2015

T-Bar, Breckenridge

The T-Bar sits at the base of Peak 8 in Breck,

and is known for its Bacon Bloody Mary.

However, the team at the T-Bar has put together a

good list of craft cocktails. “The T-Bar is the best

place for apres on the mountain,” says Alysa Hetze,

Sr. Communications Coordinator for Breckenridge Ski

Resort. “There are gorgeous views of Peak 8. We have an

indoor and outdoor seating area, so it’s a great place to

come have a drink at the end of the ski day. There is

always live entertainment in here on the weekends.” The

T-Bar is open daily at 11 am, with last call happening

generally between 5 and 6 pm.

Sno Mule

The Sno Mule is made with J&L Distilling’s Sno

Vodka, fresh mint, lime juice, simple syrup,

and Gosling’s Ginger Beer.

Fyr Side

The Fyr Side is crafted with J&L Distilling’s Fyr Liqueur,

hard cider, lemon juice, served over ice.

Peach 8 Apple Cider

This drink is made with Leopold Bros. Rocky Mtn.

Peach Liqueur, Cinnamon Schnapps, garnished with a

cinnamon stick and a dollop of whipped cream.


Winter 2015

Corona Bar, Eldora Mountain Resort

The Corona Bar is the home base for apres when ski-

ing at Eldora. Located upstairs in the Timbers Lodge,

the place features live music on weekends (gener-

ally jam band and bluegrass, the resort is located just

outside of Nederland, one of the state’s most notori-

ous “hippie towns”) and generally keeps the party going

until about 6 pm.

Eldora Eggnog

Bar manager Chris Turner put this concoction together

to thicken the blood of patrons after they spend a day

outside in the windy Roosevelt National Forest. Start-

ing with a quart of Chris’ home-made eggnog, he adds

12 oz of bourbon whiskey and 1 ½ oz of brandy.


Winter 2015

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Oh, did we mention Bourbon Country?

microshiner - issue 09

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